MODULE 1 Types of Restaurants

Part Ⅰ Types of Restaurants According to Food-style

Part Ⅱ Types of Restaurants According to Service-style

Part Ⅲ Western-style Restaurants and Chinese Restaurants

Part Ⅳ Listen,Listen,and Listen

MODULE 2 Food Service Staffing

Part Ⅰ The Basic Personnel Structure of a Restaurant

Part Ⅱ Organization of the Service Staff and Their Work

Part Ⅲ Guidelines for Service Staff

Part Ⅳ Listen,Listen,and Listen

MODULE 3 Reservation

Part Ⅰ Some Essentials of Reservation Arrangement

Part Ⅱ Guidelines for Taking Reservations

Part Ⅲ Cases of Taking Reservations

Part Ⅳ Listen,Listen,and Listen

MODULE 4 Setting Table

Part Ⅰ Setting Tables Properly

Part Ⅱ Folding Napkins and Laying a Tablecloth

Part Ⅲ Table Setting for Chinese and Western Dinners

Part Ⅳ Listen,Listen,and Listen

MODULE 5 Seating the Guest

Part Ⅰ The Essentials of Seating

Part Ⅱ Assigning Tables

Part Ⅲ Showing Guests to the Table

Part Ⅳ Listen,Listen,and Listen

MODULE 6 Recommending Dishes

Part Ⅰ Selling According to an Expressed Need

Part Ⅱ Suggesting Alternative Menu Items

Part Ⅲ Plus Selling

Part Ⅳ Switching Customers to Available Foods

Part Ⅴ Listen,Listen,and Listen

MODULE 7 Taking Orders

Part Ⅰ Menu Structure

Part Ⅱ The Breakfast Menu

Part Ⅲ Lunch and Dinner

Part Ⅳ Listen,Listen,and Listen

MODULE 8 Food Preparation

Part Ⅰ Pre-cooking Working

Part Ⅱ Methods of Cooking Foods

Part Ⅲ Listen,Listen,and Listen

MODULE 9 Beverage Service

Part Ⅰ Alcoholic Beverage

Part Ⅱ Wine and Food

Part Ⅲ Wines

Part Ⅳ Listen,Listen,and Listen

MODULE 10 Alternative Services

Part Ⅰ Room Service

Part Ⅱ Fast Foods

Part Ⅲ Take-away or Take-out Service

Part Ⅳ Buffet Service

Part Ⅴ Listen,Listen,and Listen

MODULE 11 Serving a Banquet

Part Ⅰ Banquet Service

Part Ⅱ The Menu

Part Ⅲ Rules for Serving Banquets

Part Ⅳ Listen,Listen,and Listen

MODULE 12 Healthy Eating

Part Ⅰ Nutrition and Healthy Eating

Part Ⅱ Eating Smart

Part Ⅲ Creative Eating

Part Ⅳ Listen,Listen,and Listen

MODULE 13 Sanitation and Safety

Part Ⅰ A Welcoming Environment

Part Ⅱ Food Poisoning and First Aid

Part Ⅲ Personal Hygiene

Part Ⅳ Listen,Listen,and Listen

MODULE 14 Handling Complaints

Part Ⅰ The Guest Is Always Right

Part Ⅱ Do's and Don'ts of Handling Complaints

Part Ⅲ Cases of Handling Complaints

Part Ⅳ Listen,Listen,and Listen

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Reference Keys